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Wednesday, August 3, 2011

Dill pickles

The other day while I was smoking some pork butts for BBQ I had some time on my hands as well as about 5 lbs of cucumbers. I've made sweet pickles, I've made relish. Dill pickles would round out my pickle storage requirements. I used the recipe right out of the Ball Blue Book.

While I didn't have as many pickles as suggested for the recipe I figured if I had a little extra pickling liquid that would be OK. It's very inexpensive.

Ingredients:

8 lbs 4-6 inch cucumbers split

3/4 cup sugar

1/2 cup canning salt

1 quart each: vinegar, water

3 TBS mixed pickling spices

dill

garlic (1 clove per jar)

Jalapenos - 1/2 per jar

Directions:

Wash cucumbers, drain.

Split lengthwise and trim off a little the blossom end. (I ended up quartering them to fit the jars better)

I got 6 pints out of this and maybe a cup of left over pickling liquid. Incidentally, this was the first canning I've done where a jar didn't seal. That's OK, it's in the fridge and I'll eat them up soon!

7 comments:

When I end up with extra pickling liquid, whether it be sweet, dill or bread & butter, I just put it in a jar in the refrigerator and slice fresh cucumbers into it. In just a few days they're good enough to eat.